Wellness Walks!
October 18, 2012
Vegetable Herb Stuffing
November 7, 2012

Cranberry Sauce


· 1 16 oz package of fresh cranberries
· 1/2 cup of DOLE Pineapple, orange, banana juice( can use plain orange juice) or no sugar added cranberry juice
· 1/3 cup water
· 1 package (4 serving size) dry sugar free cranberry JELL-O (can use other flavors)
· 3/4 or 1 cup granular Splenda according to taste
· 1/4 to 1/2 teaspoon ground cinnamon, according to taste
· 2 slices of orange for garnish
Wash cranberries and remove any stems or soft berries. Add berries, water and juice, bring to a boil then simmer on low for 10 minutes or until cranberries crack open. Mix once or twice while on simmer as berries can blacken if left on pan bottom the entire cooking time. Add the dry jello ,cinnamon and Splenda, stir and    simmer 1 more minute. Place in serving dish and     garnish with cut orange slices You can process in   blender or food processor for smoother consistency.  If you want it softer or looser add 1/4 to 1/2 cup more water or juice.
Yield: 8 servings
Serving Size: approx 1 cup
Nutritional Information per serving:
Calories: 24.3
Total Fat: 0 g, Saturated Fat: 0 g
Carbohydrate: 5.2 g, Protein: 0.7 g
Sodium: 8.2 mg, Cholesterol: 0 mg